We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Parmesan Crusted Veggie Spirals

(1)
  1 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 7 ingredients
  • 20 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Good-for-you veggies hide in this triple cheesy, pizza-crust appetizer.

Bake-Off® Contest 46, 2013
Jane Michel
Houston, Texas

Ingredients

1
box (7 oz) Green Giant™ frozen antioxidant blend broccoli, carrots and sweet peppers
1
jar (6 oz ) marinated artichoke heart quarters, drained
6
oz 1/3-less-fat (Neufchâtel) cream cheese, softened
1/2
cup finely shredded sharp Cheddar cheese (2 oz)
1/4
teaspoon Italian seasoning
1
can Pillsbury™ refrigerated thin pizza crust
1 1/4
cups shredded Parmesan cheese (5 oz)

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
  • 2 In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  • 3 Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
  • 4 In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
  • 5 Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
  • 1 Heat oven to 375°F. Spray large cookie sheets with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on box. Drain; cool 3 minutes. Finely chop vegetables and artichokes.
  • 2 In medium bowl, mix cream cheese, Cheddar cheese, Italian seasoning, and 1/8 teaspoon pepper until blended. Stir in vegetables and artichokes; mix well.
  • 3 Unroll dough on cutting board; press into 15x11-inch rectangle. Spread with cream cheese mixture to within 1 inch of one long side. Starting with filled long side, carefully roll up; pinch edge to seal. Using serrated knife, cut into 20 slices.
  • 4 In shallow dish, spread Parmesan cheese. Gently press both sides of each slice into cheese. Place 2 inches apart on cookie sheet. Press each slice into 2 1/2-inch round.
  • 5 Bake 13 to 19 minutes or until bottoms are deep golden brown. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
60
% Daily Value
Total Fat
6g
10%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
280mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved